Name: Hickory Smoked Turkey Breast with Peppercorn Cream Sauce
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 500 g boneless, skin on turkey breast; 1 tbsp olive oil; 1 tsp salt; 1 tbsp freshly cracked black pepper; 1 tbsp garlic salt; 2 tbsp whole black peppercorns (crushed); ½ white onion (chopped); 1 cup heavy cream; 1 cup vegetable broth; 2 cloves garlic (minced); 1 tbsp butter; 1 tsp Worcestershire sauce

Preheat your Grill / Light your charcoal and add wood chunks. Preheat the grill to 250 F degrees.
Rub olive oil on your Turkey breast. Mix Salt, Pepper and Garlic seasoning together and season all sides of the turkey breast.
Once grill temperature has been achieved and is regulated at 250 F degrees, Place the Turkey breast onto the grill to cook on Indirect heat.
Cook for approximately 3.5 hours, until a meat thermometer reads 165F degrees in the thickest part of the Breast.
Remove from grill and rest for 10 minutes prior to slicing.

Cream Sauce:

Dice onion and fry in frying pan with Butter.
After approximately 3 minutes, Stir in minced garlic and crushed peppercorns.
Add in Vegetable Broth and Worcestershire sauce, and slowly stir in heavy cream. Salt to taste.
Reduce heat to a simmer and continue to stir until sauce thickens.